This middle eastern falafel wrap, is the perfect light lunch and finger food for a picnic. Easy to make in parts, and compile for lunches on the go!
1 x 400 g tin of cannelloni beans
1 x 400 g tin of chickpeas
1 tablespoon harissa
1 teaspoon cumin
1 heaped tablespoon ground almond “flour” (or any other flour)
A bunch of coriander
1 Large Lettuce Head
A dozen cherry tomatoes, halved
1 large cucumber, slices
1 red onion, sliced thinly
3 tbsp tahini
2 tbsp water
Juice 1 large or 2 small lemons
1 clove garlic, finely chopped
S & P to taste
Drain the cannelloni beans and chickpeas and put them into the processor with the harissa, cumin, flour, coriander and S&P.
Process until a smooth mix.
Wet your hands slightly and divide the mix into 12 small balls.
Drizzle a little olive or coconut oil into the frying pan and add the falafels, turning once golden and cooking the other side.
Meanwhile prepare the cucumber, tomato and red onion, and separate the lettuce leaves.
Add the falafels to your lettuce cups, add in the vegetables and drizzle over the tahini.